Vegetable Paella with Tofu
From: Vegetarian TimesTraditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.
Ingredients
2 tablespoons olive oil
2 7-ounce packages spicy marinated tofu, finely diced
8 ounces cremini mushrooms, sliced
2 large carrots, diced (1 cup)
1 cup fresh or frozen corn kernels
1 14 ounce can chopped tomatoes, drained
4 cloves garlic, minced (4 teaspoons)
1 cup short-grain brown rice
1/8 teaspoon saffron, crumbled
1 cup fresh or frozen peas, thawed
1/4 cup lemon juice
3 green onions, thinly sliced, for garnish
Directions
1. Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Saute 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and saute 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
2. Stir in carrots, corn, tomatoes, and garlic, and saute 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.
Nutrition Facts
Calories 375, Total Fat 12.5 g, Saturated Fat 2 g, Sodium 569 mg, Carbohydrate 45 g, Fiber 6 g, Protein 22 g, Sugars 5 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
- Smoky Baby Portobello Sliders
- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
- The Heart-Healthiest Chocolate Chip Cookies in the World
